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BACON WRAPPED CHICKEN WINGS IN ORANGE CRANBERRY GLAZE

These Bacon-Wrapped Chicken Wings with Orange & Cranberry Glaze are a gloriously sticky, smoky sharer built for big boards and even bigger reactions. Juicy wings are wrapped in streaky bacon, gently roasted until tender, then lacquered in a glossy glaze of cranberry, orange and maple that delivers sweet, tangy depth with a subtle festive edge. Everything gets piled onto warm, lightly charred flatbreads drizzled with hot honey and topped with a lazy slaw, bursts of fresh veg and pops of dried cranberry, creating a messy, indulgent centrepiece where every bite is smoky, sweet, crisp and utterly moreish.

Course: Main Course
Cuisine: british
Keyword: chicken wing, christmas, cranberry, oranges
Ingredients
  • 12 chicken wings flats & drums separated if you like
  • 12 rashers of streaky bacon
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt & pepper to taste
For the Glaze:
  • 100 g cranberry sauce whole berry if you can
  • Zest & juice of 1 orange
  • 1 tbsp maple syrup
  • 1 tsp red wine vinegar
  • Pinch of chilli flakes optional, for heat
for the flatbread base:
  • 2 flatbreads
  • Hot honey
  • Shredded lettuce cabbage and carrots
  • 2 tbsp Mayonnaise
  • Cherry tomatoes halved
  • Handful of dried Cranberries
  • Coriander
Instructions
  1. Preheat the grill to 180°C and set up for two zone cooking.
  2. Toss the wings in paprika, garlic powder, salt and pepper.
  3. Wrap each wing tightly with a strip of streaky bacon. Secure with a cocktail stick if needed.
  4. Place the wrapped wings on the indirect side of the grill. Close the lid and let them roast for about 30–35 minutes, turning halfway.
  5. Whilst the wings are cooking, combine the cranberry sauce, orange zest, orange juice, maple syrup, vinegar and chilli flakes in a pan. Warm gently until glossy and sticky.
  6. Brush the wings generously with glaze, then move to the direct side of the grill. Sear 1–2 minutes each side until caramelised and the bacon’s got bite.
  7. Grill or toast your flatbreads over the BBQube’s direct zone until they’ve got those sexy charred edges and soft middles. Lay them out on a big board or tray, slightly overlapping so they look rustic and abundant.
  8. Give each flatbread a generous drizzle of hot honey — it’ll soak in, giving that sweet-heat stickiness that marries beautifully with the smoky bacon-wrapped wings.
  9. Create a “lazy slaw” by adding the shredded vegetables over the flatbreads the squirt a generous helping of mayonnaise over the top.
  10. Scatter halved cherry tomatoes over the slaw.
Now — pile the glazed, bacon-wrapped wings high on top. Let that sticky glaze drizzle down into the slaw and flatbreads.